Five Course Dinner

One Hundred Fifty Eight Dollars per Person

First Course

Blanc Mangé D’asperge, Salade de Homard, Caviar de Saumon

Asparagus Panna Cotta, Lobster Salad, Salmon Caviar

SECOND Course

Tarte Tiède Aux Poireaux, Quenelle de Chèvre Frais à la Ciboulette

Warm Leek Tart, Fresh Goat Cheese Quenelle with Chive

Tartare de Tomates au Basilic, Mozzarella et Tapenade D’olives Noires

Heirloom Tomato Tartare, Fresh Basil and Mozzarella, Black Olive Tapenade

Third Course

Filet de Flétan, Pleurotes, Sauce a la Vanilla Tahitienne

Alaskan Halibut, Green Asparagus, Oyster Mushrooms, Tahitian Vanilla Beurre Blanc

St-Jacques du Maine Poêlées Sur Purée de Fenouil, Petits Légumes de Saison

Pan Seared Maine Scallops, Fennel Cream, Seasonal Vegetable Bouquet

Fourth Course

Médaillon D’Agneau, Jus Parfumé a l’Estagon, Poivron Rouge Confit, Aubergine

Pinn Oak Ridge Farm Lamb, Tarragon Perfumed Jus, Red Pepper Confit, Eggplant

Plat de Côte Braisé, Purée de Pommes de Terre, Sauce Cabernet et Échalote Confite

Braised Beef Short Ribs, Mashed Fingerling Potatoes, Cabernet Sauce, Confit Shallot

Dessert Course

Trois Crèmes Brûlées à la Vanille

Three Vanilla Crème Brûlée, Glazed with Carmalized Sugar

Gratin de Fruits de Saison Sabayon au St-Germain

Seasonal Fruit Gratin in St Germain Sabayon

Organic, Local, Farm Raised and Wild Caught Cuisine

Menu prices are exclusive of tax and gratuity. Please note that while we attempt to accommodate most dietary restrictions, there are instances
where we cannot meet every limitation. Whether dining out or preparing food at home consuming raw or undercooked animal foods may

increase your risk of food borne illness.